Description
Indulge in rich and decadent pistachio lava cakes that provide a delightful burst of flavor with every bite.
Ingredients
Scale
- 1/2 cup Unsalted Butter (Substitute with coconut oil for dairy-free option.)
- 1 cup White Chocolate (Avoid dark chocolate.)
- 1/2 cup Pistachio Paste (Blend roasted pistachios with oil to make.)
- 3 large Large Eggs (Use at room temperature.)
- 1/2 cup Granulated Sugar (Maple syrup can be used for a lower glycemic index.)
- 1 teaspoon Vanilla Extract (Almond extract is a lovely substitute.)
- 1/4 cup All-Purpose Flour (Swap for almond flour for gluten-free.)
- 1/4 teaspoon Salt (No substitutions needed.)
- 1 tablespoon Finely Chopped Pistachios (Optional.)
- 1 tablespoon Powdered Sugar (Cocoa powder can be used for a chocolatey finish.)
Instructions
- Prep Ramekins: Butter and dust ramekins with flour or finely ground pistachios.
- Melt Ingredients: Melt butter, white chocolate, and pistachio paste in a double boiler or microwave until smooth.
- Whisk Eggs and Sugar: Whisk eggs, egg yolks, sugar, and vanilla until pale and thick.
- Combine Mixtures: Pour the melted mixture into the egg mixture and fold in flour and salt.
- Fill Ramekins: Divide batter among prepared ramekins on a baking sheet.
- Bake: Preheat oven to 425°F (220°C) and bake for 11-13 minutes.
- Cool & Unmold: Let cakes rest for 1 minute, run a knife around edges, then invert onto plates.
- Garnish & Serve: Top with chopped pistachios and powdered sugar before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store any leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg